Friday, July 29, 2011

Running...I wanna quit you!

Crazy Pete after a walk

I am getting SO sick of running. Is that bad to say?

Well then it's real bad to admit that I've felt this way for a long time.

Sometimes I feel like running has become just like a job, except I have to do it 7 days a week rather than 5. I don't know when it happened, but pretty sure I know why.

My thoughts:

I don't race enough to gauge my progress. So I run and run everyday and have no idea how my fitness is going. I have been running SLOW. EVERYDAY. Why? Weather, time of day,tired, bored? Who knows

It is July, I have a marathon (that i haven't registered for) in November and tomorrow I have 20 miles. Why? Because that's what my schedule says. Well maybe I don't want to follow a schedule anymore.

Maybe I don't want to wake at 6am anymore. Maybe I want to sleep till 7am on the weekends instead of 5:30am.

Frustrating. I think I should take a step back. Maybe find some other activities.

This week I only ran Wed, Thurs & Friday--I'm off to a good start.

Now for some food

Started off the week with some fruit + chocolate bars

I used this recipe from No Meat Athlete
  • It called for 3 Tbsp of canola oil and I used 1 Tbsp + 2 Tbsp plain unswt soy yogurt
  • My cup of mixed nuts was a collection of some of my faves: pecans, walnuts, almonds, cashews- all raw
  • Instead of 1/2 cup candied fruit, I used raisins
These were a crazy fun mix of ingredients. The chocolate reminded me of a mall cookie cake, but then the next bite was a date. Crazy stuff.

Very tasty and polished off today.

Dinner before I went out of town was a simple macaroni salad. Haven't had something like this in, uh, well, 10-15 years maybe? WOW. Maybe that's why I could not stop eating this stuff. Another food I polished off this today.

HOT DOG this was tasty!

Adapted from this super fun blog-veganstoner

Kind of looks like a weird combo, but believe me when I say it's worth your 5 minutes.
  • Recipe called for 2c cooked pasta, I used 1/2 lb dry
  • Used a whole bell pepper rather than half. And maybe 4 pickles.
  • Used 1c black beans (cooked from dry beans) instead of 1/2 cup
  • Called for 3 spoonfuls of Vegenaise, I used 1 Tbsp Vegenaise and 2 Tbsp plain unswt soy yogurt
Not sure how this worked but it did. Especially as a not so pasta fan.

On the road eats

I was in Asheville for the past few days-best food in the U.S.A

I ate a lot, but here are a few--

Whole Foods/Greenlife

sesame kale, whole wheat roll, chickpea salad, sesame tofu

The kale was the star of the show, as usual. Tofu was awesome as well.

Look familiar? Rosetta's Kitchen. I get this salad every time

Avocado rolls from Whole Foods/Greenlife

sprouts, almonds, bell peppers, awesome chile sauce

Big win

And when I came home today I of course made dessert

  • These called for coconut sugar, I used cane juice
  • I used cocoa powder instead of carob
  • 1/2cup ww flour + 1/4cup all purpose, twins used gluten free
  • I used 1/4tsp cloves instead of 1tsp cardamom
  • Baked 20 minutes
So light + fluffy

Came out of the oven soft, but firmed up nicely after a bit.

Soft and chewy

One more please

Running/not running

I have run 24 miles this week. Way below my norm.

So hot I can barely take it.

Feels like there is a heater blowing on you when you head out there.

Hopefully tomorrow won't be a complete bust.

Pray for me.


Tuesday, July 26, 2011

Three days worth of muffins

This week I made some orange muffins from a Vegan Vegetarian Times cookbook I have.

They had a simple sugar and oj frosting

To make them less guilty:
  • I used half & half white / whole wheat flours
  • Instead of 1/2 cup oil I used 2Tb oil and the rest was unsweetened plain yogurt
  • 2 Tb Earth Balance for the frosting rather than 3 - and bonus, we somehow had extra frosting leftover. No more could have fit on the things I swear.
Good thing I did this because I made 12 and they were gone in 3 days. boo

Dinner was grilled eggplant + onion sandwiches
side of grilled sweet potato fries

No directions needed.

  • Brush veggies with oil, s+p
  • Grill 15-20 minutes, whenever your grill man (Frank) says they are ready
  • Toast buns
  • Top with lettuce, tomato, avocado
  • Enjoy the taters with BBQ sauce!

Still no run.

More bonding time with my boys.


Monday, July 25, 2011

reducing unnecessary calories

is a piece of cake.

and is one of the main reasons I enjoy cooking-so I can control them.

Lunch last week was a rice + veg salad

I try not to strictly count calories, but it's nice to have an idea.

Rule #1 - add more veggies
This rice salad contains 1.5cups of dry rice and about 6 cups of cooked veg. Tricky but it works.

Rule #2 - cut down on the oil
You can almost always half any recipes oil. But use your head.
If you are cooking 1 or even 2 lbs of kale, 1tsp, 1/2 Tb, 1 Tb -any of those would work. It goes a long way for most veggies. If on the other hand you want to flavor 1 lb of pasta, 1 tsp isn't going to cut it.
Start small and add if needed. Remember each Tb has 120 cals and 14g of fat.

Rule #3 - 1, maybe 2 Tb of nut is enough
Per serving.
Sometimes a recipe calls for 1c nuts and its 4 servings. That's 1/4c per serving....not necessary

Rule #4 - Water works just fine
Broth isn't high cal, but water is zero. Just add a lil salt, herbs and spices and you get the same result.

Many more rules, but those are some simple ones.

We ate this rice for 3-4 days. It was a comforting lunch and nice escape from a regular salad.

Plain ole tater salad

yukon gold potatoes, plain unswt soy yogurt, oil, mustard, celery, red pepper, sweet onion

scrumptious, but we've done better.

Wing flavored tofu anyone?

easy peasy

fried the drained tofu in a couple Tb oil.

May have been my first time frying and I was not a fan. I got burnt so many times.

But it was fried.

Melt Earth Balance with hot sauce.



I used to think my mom had a secret wing recipe. Come to find out it is TWO ingredients. Well 3 if you count the chicken/tofu.

Side of greens plus cashew cheeze sauce.

awesome meal.


got in 61 miles last week. I am pleased with that.

today I took the day off. Crazy I know. Had to be to work mad early which meant an afternoon/evening run.

no thanks. resting the legs.

They will thank me tomorrow. Or Wednesday when I am done resting.

Sunday, July 24, 2011

cashew cheeze sauce

I have made this stuff before. Last time I thought- this is ok. Not cheese or cheeze.

This time I am hooked.

Raw cashews, nutritional yeast, lemon juice, s+p, water (instead of broth used in recipe), dijon, onion powder, garlic.

Goes great on just about anything, including this-

with cheeze sauce

with a side of homemade tortilla chips

no I did not make the actual tortilla, just the chips

Scottish oats topped with pb + cherries

Lovin mango these days

a whole one in my yogurt? yes please

Runs lately have been horrid.

19 miles yesterday at 7am was pure ick. Already 80 some degrees and humidity I can't even speak of. I am so over this. Garmin was getting soaked in my sweat and stopped on me twice. Luckily it didn't start going crazy on me till after I turned around-so I knew where the end was.

Bout 8:11 pace. Slow but at least I didn't die.

This morn was 8 miles at about 830am. Way too late.


Thursday, July 21, 2011

Chocolate cream cake

courtesy of pure2raw

Talk about pure indulgence.

Here's how it went down:
  • the crust I made just as the twins- pecans, coconut, dates, salt + vanilla
  • process all ingredients in the food processor
  • for extra yum, a handful of vegan choc chips went in-process until just mixed
  • wax paper goes into a round cake pan, pat the crust down-makes a nice thick crust

  • filling:
  • 1c almond butter and peanut butter- I used everything I had- 3 different jars
  • 1/3c coconut oil
  • 1/3c agave
  • 1/3c water
  • salt + vanilla
  • 1/2c unsweetened cocoa powder
  • blend in food processor until mixed well

Nope, not yet

Pour, well scoop the chocolate onto the crust. Mine was very thick, ganache like.

Spread it on




The Run.

6 SLOW miles. 8:16 min/mile or so.


Wednesday, July 20, 2011

the many faces of soy

faux meats.
protein powder.
energy bars.

Just to name a few of the soy foods I eat on a regular basis.
Of course I don't eat all these everyday, but I get in my fair share.

When I first consulted a dietitian about merging veganism with marathoning, she said load up on soy.

I said sooooyyyyy???? Why soy?

  • molybdenum, manganese, phosphorous, magnesium, copper, potassium
  • protein, iron
  • fiber, omega 3's, vitamin B2
  • and a crazy list of health claims, think cholesterol lowering

I was trying to keep variety in my diet- almond milk, hemp protein, etc. She recommonded soy since it is absorbed second to whey.

Sure I still consume almond milk and the occasional hemp seed- but for the most part I stick with soy.

Is it dangerous? No. At least I don't think it is. The problem you may run into is processed soy. Isolated. Or soy protein isolate.

Not that I'm saying it's dangerous, but this type of soy you will find in your processed packaged foods. Think fake meats, protein powders, energy bars. And are we not supposed to be eliminating our processed foods anyway? Why yes we are.

So it's just as dangerous as eating anything else processed. Keep it to a minimum and it'll all be good.

Whole soy is the key.

Onto some food--

Strawberry soft serve

  • Started with a package of silken tofu-puree in food processor
  • Add in 1 banana, 1 lb frozen strawberries- blend until smooth
  • Taste for desired sweetness, or sourness in this case. Add a pinch of salt and ~ 2Tb agave or until you're satisfied with the taste
That's it. Top with a pinch of unsweetened coconut and don't forget your spoon.

Next up, trusty tofu scramble

Tofu, garlic, onion, tumeric, cumin, paprika, thyme, salt, pepper, nutritional yeast, tomatoes, mushrooms.

Works like a charm every time.

Flatbread pizza

I made some dough and kneaded it for 10 whole minutes. First time kneading for more than 60 seconds.

Proud moment.

Topped with roma tomatoes, tofurky sausage, onions, mushrooms, basil and a lil nutritional yeast

Quite tasty. And the dough had a fab texture. Kneading is in my future.

Some non soy grub

Fusilli with avocado and nutritional yeast

I love avocado on just about everything. But straight up mashed on pasta, honestly not my fave.

Luckily the greens stole the show

Kale and tomatoes

We have been eating kale chips non stop around here. But I was ready for a change.

I cooked the kale with some onion, tomatoes, salt, pepper, lemon juice and oil. Man was this good.

And so simple.

The run.

8 miles with 6x1200
kill me
It had to of been 80 already. And the humidity, come on now. This is getting old.
7:28 pace but felt kinda crappy.


Tuesday, July 19, 2011

i popped amaranth!!

Holy cannoli - I can't believe I finally did it.

I have tried maybe 4 times. As soon as it burns I give up. Then I see it again on a blog and think, let's try it again.

I really hate waste, so it's a good thing I finally figured it out.

What was I doing wrong?

My pan wasn't hot enough. Needs to be MAD hot. Plus I wasn't shaking vigorously.

It was almost like popping popcorn. Awesome and addictive.


Other happenings....

couscous salad

In the bowl
  • cooked couscous
  • red pepper
  • tomato
  • black beans
  • raw zucchini
  • raw corn
  • pumpkin seeds
  • cilantro
  • olive oil
  • lime juice
  • chili powder, salt & pepper
Throw in any amounts you fancy.

I made a gigantic pot of steal cut oats this week. We were able to heat it on the stove top for about 8 minutes each morning...breakfast served.

Mango and almond butta topping

Sweet tater curry soup (found here)

The only thing I did different was to add water instead of broth. I never have it on hand, so water it just easier.

Mine was nice and thick thanks to the immersion blender.

We enjoyed it with some baked beans

This is only my second time making baked beans-they were much better this time

Last time my beans weren't done cooking. Dried cannellini beans take SO long to get soft

I used a recipe from the same blog as above.

Also added a little of my homemade bbq sauce for an extra kick.

The run(s)

Last week I got in 60 miles. Finally over the 50 mile hump. Hopefully I can stay here for the next couple months.

This week I am shooting for 62.

Since I put it out there, I won't do it.

Supposed to hit triple digits this week. Very uncool. Even a 6am run is way too warm for my liking.